John O’Brien, former owner of the renowned Three Flags Tavern, will replace Patrick Shaughnessy, the former Saint Louis Club chef who took the reins in March. (Shaughnessy replaced Chris Vomund, who’d been with Herbie’s for several years.)

With the arrival of spring, the two patios at Herbie's are both vibrant and busy, which puts added stress on the kitchen. Owner Aaron Teitelbaum tells SLM that while Shaughnessy was “a talented chef who put out great food,” he wasn’t the perfect fit for an operation that continues to grow. O’Brien’s resume and talents seem to be a better fit.

Prior to opening Three Flags Tavern two years ago, O’Brien was executive chef at Table Three in Wildwood, a busy restaurant with a large patio, similar to Herbie’s. Prior to that time, the classically trained chef worked stints at Balaban's, Redel's, The Ritz, and King Louie's, among other restaurants.

“John’s reputation and background align perfectly with Herbies’ past and what I see as its future,” Teitelbaum says. “He and I have the same vision.”

O'Brien looks back in order to look forward. "I'm from St. Louis. I love St. Louis and the history of St. Louis," he says. "Balaban's and Herbie's are local icons. How can I not be excited about helping shape what comes next?"

O’Brien’s immediate plans are to streamline kitchen operations and to make “selective changes,” but to keep the core menu items intact. “I’m a bit old school," says O'Brien. "I like to see classics like Beef Wellington on a menu, so it makes sense to add a Steak Diane, like we served at Three Flags, and maybe a cheeseburger and lobster roll, both of which sold well. Yet as popular as our fried chicken was, I can’t see that at Herbie’s.

“You have to be reverent to the brand,” O’Brien adds. “It has to say Herbie’s at the end of the day.”